with curtido / jicama sticks
We love this Mexican breakfast as a fresh, fun dinner. Baked tortillas provide crunch, refried beans make a hearty base, and curtido adds a tangy fresh element.
Smarts: Feel free to customize this meal any way you'd like - leaving out an element or adding some extra vegetables on the side.
- Cabbage, red - 6 oz, very thinly sliced
- Carrots - 2 oz, shredded (look for pre-shredded to save time)
- Jalapenos (opt) - 1/2, diced
- Garlic - 1 clove, chopped
- Oregano, dried - 1/2 tsp
- Vinegar, apple cider - 1 1/2 Tbsp
- Oil, cooking - 1 1/2 Tbsp
- Beans, refried (14 oz / 397 g) - 1 can
- Tortillas, corn and taco-sized - 8
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Eggs - 8
- Salsa, use your favorite store-bought variety - for serving
- Sour cream (opt) - for serving
- Jicama - 12 oz, sliced into sticks (sub cucumbers)
- Lime juice - 1 Tbsp
- Chili powder - 1 tsp, more or less, to taste
- Sugar - 1/2 tsp, more or less, to taste
- Cabbage / Carrots / Jalapenos / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make curtido - (Skip if made ahead for Tuesday.) Whisk together oregano, vinegar, and oil (portion for curtido). Add cabbage, carrots, jalapenos, and garlic. Toss everything together to combine. (It’s messy, but the easiest way to combine everything is with your hands.) (Can be done up to 3 days ahead)
- Jicama - Peel and slice into sticks. If prepping ahead, store the sliced jicama in cool water in the refrigerator. (Can be done up to 2 days ahead)
- Arrange top rack of the oven so it’s 6” / 15 cm from the broiler. Turn on broiler (use the low setting if available).
- While broiler is heating, season jicama sticks with lime juice, chili powder, and sugar. Set aside.
- Empty refried beans into a microwave-safe container. Heat according to instructions on can. Set aside, covered to keep warm.
- Place tortillas in a single layer on a sheet pan (you might have to separate into 2 batches). Brush both sides of tortillas with the first portion of oil (for huevos rancheros). Broil for 2 to 3 minutes on each side, until they crisp up. Transfer tortillas onto plates (2 / serving).
- Heat a nonstick pan with second portion of oil (for huevos rancheros) over medium heat. Crack eggs into heated oil (you may have to work in batches) and cook until the whites are set. If you like your eggs less runny, cover the pan with a lid and cook until eggs are at the consistency you want.
- Transfer eggs to tortillas.
- Toss curtido and season with some salt and pepper.
- Top tortillas and eggs with refried beans, curtido, salsa, and sour cream. Enjoy crunchy jicama sticks on the side.
Super messy to try to eat tostada style but that doesn’t bother me at all. I loved this recipe so much I ate it four days in a row after unforeseen circumstances landed my boyfriend in quarantine. Crunchy, flavorful, and filling.0 Helpful
I really liked the pickled cabbage. My grocery store didn't have jicama so I used cucumber, and it just didn't work. The spices did not mix with the cucumber at all well.0 Helpful
3.5. Love the curtido!0 Helpful
This was really tasty and a quick meal to prepare. I sauteed zucchini with the onions and peppers. I added a little bit of cheese to the scrambled eggs. Thumbs up.0 Helpful
Really delicious!!0 Helpful
Used coleslaw instead of cutting. Cabbage to save time. Huge hit. I’ll definitely make this again.1 Helpful